Ramadhanti, Nabila Hastiya
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BUSINESS FEASIBILITY STUDY OF POTAMEN POTATO RAMEN RESTAURANT Ramadhanti, Nabila Hastiya; Sutedjo, Sonny Vin
Proceeding of the International Conference on Family Business and Entrepreneurship 2024: PROCEEDING OF 8TH INTERNATIONAL CONFERENCE ON FAMILY BUSINESS AND ENTREPRENEURSHIP
Publisher : President University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33021/icfbe.v0i0.5601

Abstract

Along with the increasing number of diabetes sufferers in Indonesia, especially West Java, this has led to an increase in demand for gluten-free food. Potatoes, a primary food in several countries, can be processed into delicious gluten-free food such as ramen. By combining Indonesian people’s favorite Japanese cuisine with the gluten-free based ingredients and creating Potamen (Potato Ramen) this is expected to help people live healthier lifestyle. This analysis will be conducted using the business feasibility technique to ascertain whether a business can run. Potamen's primary target market is people with gluten-intolerant or celiac disease, Gen Z, and Millennials who prioritize a healthy lifestyle. From a marketing perspective, we have considered Potamen promotion, particularly social media such as TikTok or Instagram, paid celebrity advertisements, banners, brochures, and other marketing channels. According to Potamen's financial research, the company will have a payback period of roughly two years and nine months, with an initial investment of IDR 700,000,000. With all these positive financial indicators shows that Potamen business proved feasible for the long term.